Tag Archives: calzones

It’s hard to compete with pizza places – they’re fast, cheap and sometimes a little too convenient, if you know what I mean. How does any parent compete with a $5 pizza from Little Caesar’s? We can’t, really. But we CAN make easy pizzas at home. Are these going to pass for gourmet? No way! But that’s not what I’m going for here. For Pizza Week, I’m shooting for quick and easy.

TIP: I use frozen bread dough. You can make your own, but I’m a confirmed yeast slayer so prepared frozen dough works for me. To thaw it more quickly on a cold day, spray the inside of a gallon zip bag then insert 2 loaves of frozen dough and seal the bag shut. Place the bag on an electric heating pad turned to high heat and cover the dough & heating pad with a thick towel. Every once in a while, check to see how it’s progressing and flip the bag over.

Once the dough is soft and warm, flour your cutting board or work surface. I always get excited when a board gets floured. A myriad of warm and wonderful goodies begins right here.

Place your bread dough onto a floured board, and using your fingertips, gently press the dough into a rectangle (roughly 8″ x 12″). Cover it with a lightweight kitchen towel and allow it to rest for 10-15 minutes. When it is well rested, grab a rolling-pin and roll the dough into a larger rectangle (about 12″ x 18″).

I like a simple sauce on my pizza, so a small can of tomato sauce with Italian herbs & spices blended in is perfect for me. I usually throw in a little garlic salt and hot chili flakes, as well as an extra pinch of dried oregano, but that’s optional. When you’re ready to assemble, lay out your toppings and get busy. Here’s how I put together an easy Pepperoni & Mushroom Calzone.

Want to blow your family’s mind? Melt half a stick of butter, throw in a little garlic salt & oregano and then brush it all over the top of your calzone just before you pop it in the oven. Bake until golden brown, then remove from the oven and allow it to cool for 5-10 minutes before slicing. Soft, gooey pizza has to be one of the greatest things to ever come out of an oven. Can I get an amen?

Okay… so everyone loves pizza, but sometimes we don’t have time to make bread dough or wait for it to rise. Here’s my second version of quick pizza rolls – wonton-style. These could not be simpler. You’ll need a package of wonton wrappers (produce section), a package of string cheese, a package of pepperoni, a small bowl of water and a frying pan with about 3/4″ of canola or vegetable oil.

The key to these is that small bowl of water. Use the water to ‘paint’ the edges of the wonton wrappers. It acts as glue and causes the cornstarch coating on the wrappers to seal these puppies shut, which is really important when you drop them into hot oil. If yours start to peel open again, just dip your finger in water and stick it back together again. Fry in hot oil (325F) until golden brown, then remove to paper towels to cool. Presto! Pizza Rolls!

I like to serve these with warm marinara. Again, I usually toss in some oregano and chili flakes. I like my marinara zippy. If you like your cheese ooey and gooey, just microwave these for 30-45 seconds just before serving.

Ready for MORE pizza? Check out our merry band of Theme Weavers and their gooey contributions to Pizza Week: